Sweet Potato-Chive Biscuits

Lightly sweet and flecked with chives, these sweet potato biscuits make an enticing accompaniment to almost any cool-weather dinner. Use leftovers to make irresistible mini sandwiches.

Total Time: 0:30

Prep: 0:10

Cook: 0:20

Level:
Moderate

Yield:
15 biscuits

Advertisement - Continue Reading Below

Ingredients

1 c. canned sweet potato or pumpkin puree

¾ c. Buttermilk

2 tbsp. snipped fresh chives (garlic or onion)

¼ tsp. ground nutmeg

¼ tsp. Freshly ground pepper

2 c. self-rising flour

¼ c. cold unsalted butter

Directions

Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.

Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms.

On floured surface with floured hands, pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).

Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.